1 Pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Sieve, 1 Lid, 1 Can opener
1 Thoroughly brush mussels under running cold water to remove the "beards." Discard any mussels that remain open.
2 Rinse mussels again under cold water until water is clear. Drain well and refrigerate until ready to use.
3 Peel carrots. Rinse fennel bulb, removing the stalks. Cut carrot and fennel bulb into long strips (about 5 cm) (approximately 2 inches). Peel and finely chop the garlic. Rinse thyme, shake dry and pluck leaves.
4 Heat oil in a large pot. Sauté the vegetables and garlic over medium heat until softened, about 3 minutes. Add mussels and sauté for 1 minute more.
5 Add white wine, canned tomatoes and thyme and bring to a boil. Season with salt and pepper. Cover and cook, stirring frequently, until all the mussels have opened, 5-7 minutes. Discard unopened mussels before serving.